Edible carboxymethyl cellulose films containing natural antioxidant and surfactants: α-tocopherol stability, in vitro release and film properties

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• 作者：Silvia Maria Martelli^a ; ^d ; Caroline Motta^a ; Thiago Caon^b ; Josué ; Alberton^a ; Ismael Casagrande Bellettini^a ; Ana Cristina Pinheiro do Prado^c ; Pedro Luiz Manique Barreto^c ; Valdir Soldi^a ; ^{smmartelli@gmail.com}
• 关键词：Carboxymethyl cellulose ; Alpha-tocopherol stability ; Antioxidant activity ; Film properties
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：21-29
• 全文大小：981 K
• 卷排序：77

文摘

Tocopherol -loaded carboxymethyl cellulose films were stable over a period of 8 weeks. Lecithin-based films presented more pronounced in vitro release profiles. Surfactants improved mechanical and oxygen barrier properties of the films. Combinations of surfactants may be used to stabilize tocopherol in a hydrophilic matrix.